Vegetarian Classic Vol-au-Vent
Delight in the elegant simplicity of a **Vegetarian Classic Vol-au-Vent**—a timeless French-inspired dish perfect for entertaining or elevating your everyday meals. This recipe combines flaky, golden puff pastry shells with a creamy, savory mushroom filling, made with sautéed button mushrooms, shallots, garlic, and a touch of fresh thyme. The velvety cream sauce is gently seasoned with nutmeg, salt, and black pepper, delivering a satisfying balance of richness and warmth. With just 30 minutes of prep and 20 minutes of cooking, these vegetarian vol-au-vents are ideal for serving as appetizers or light entrées at gatherings. Whether you're a fan of classic French cuisine or simply looking for an impressive plant-based treat, this dish is sure to please every palate. Perfect keywords: vegetarian vol-au-vent, puff pastry appetizers, creamy mushroom filling, vegetarian French recipes.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 200 grams Button mushrooms
- 1 medium Shallot
- 2 cloves Garlic cloves
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 100 milliliters Heavy cream
- 1 teaspoon Thyme leaves, fresh
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons All-purpose flour, for dusting
Instructions
Preheat the oven to 200°C (390°F).
Lightly dust your work surface with flour. Roll out the puff pastry sheets to about 3mm (1/8 inch) thickness.
Using a round cookie cutter (about 7cm or 3 inches in diameter), cut out 16 circles from the pastry sheets. For 8 of these circles, cut a smaller circle within to create a ring.
Place the whole circles on a baking sheet lined with parchment paper. Brush the edges with some water and place the rings on top to form a border.
Prick the base with a fork a few times to prevent it from puffing up excessively.
Bake in the preheated oven for 12-15 minutes or until golden and puffed up. Set aside to cool.
Finely chop the shallot and garlic cloves. Clean and slice the mushrooms.
Heat butter and olive oil in a pan over medium heat. Add the chopped shallots and sauté until translucent, about 2-3 minutes.
Add garlic and mushrooms to the pan and sauté until the mushrooms are soft and any moisture has evaporated, about 5 minutes.
Stir in the heavy cream, thyme, nutmeg, salt, and black pepper. Cook for an additional 2-3 minutes until the mixture is well combined and slightly thickened.
Spoon the mushroom filling into the center of each puff pastry shell.
Serve warm and enjoy your Vegetarian Classic Vol-au-Vent.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.0 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
